Coconut Whipped Cream

Coconut whipped cream is a dairy-free alternative to whipped heavy cream, made by whipping chilled coconut cream or full-fat coconut milk until light and airy.

It draws on the long use of coconut cream in the sweet and savory cooking of Southeast Asia, the Caribbean, and the Pacific Islands, and has become popular more recently as a dairy-free substitute in Western baking.

To make it, the thick, fatty layer that separates and rises to the top of a chilled can of full-fat coconut milk or coconut cream is whipped with a hand or stand mixer until fluffy; the coconut milk or cream must be well chilled first, or it won't whip. Recipes often add a sweetener, such as maple syrup or powdered sugar, and sometimes a stabilizer like cornstarch or agar-agar.

It is used as a topping for pies, cakes, waffles, and pancakes, as a dip for fresh fruit, and to add creaminess to soups, curries, or roasted vegetables.